Pasta Broccoli Bake

Ingredients

• Servings: 8
• 1 (8 ounce) package fusilli pasta
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 3/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon dried thyme
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 pounds fresh broccoli, cooked
• 3/4 cup shredded swiss cheese

Recipe

• in a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. drain.
• meanwhile, in a large saucepan melt butter or margarine. stir in flour and milk and whisk until mixture boils and thickens. add grated parmesan cheese, salt, garlic salt, nutmeg, thyme and grated cheddar cheese and stir until blended.
• add cooked broccoli and drained pasta to cheese sauce. mix well. pour into a greased 9x13 inch baking dish. sprinkle with grated swiss cheese.
• bake uncovered at 350 degrees c(175 degrees c) for 20 minutes. let stand 10 minutes before serving.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.